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SubG posted:portable soup I remember this from the Townsends YouTube channel.
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Jul 28, 2019 08:53
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anakha posted:I remember this from the Townsends YouTube channel. That's a cool channel
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Jul 28, 2019 10:45
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 This is a mid-19th century German recipe. I think I’m gonna make it when I return home. I did the Shop Life tour at the NYC Tenement Museum, which is a recreation of an 1870s German beer saloon on the Lower East Side, with only 3 other people at the end of the day. The tour guide was new and had a lot of trouble answering questions about the food and drink of the time, so I helped out.
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Aug 1, 2019 00:12
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Never heard of that, but it sounds delicious. When's it from?
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Aug 1, 2019 00:28
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Walnut Ketchup is also a British thing, Mrs. Beeton's has a recipe for it which is largely similar.
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Aug 1, 2019 00:30
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Xiahou Dun posted:Never heard of that, but it sounds delicious. When's it from? First edition of the book is from 1845. Praktisches Kochbuch.
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Aug 1, 2019 00:36
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Huh. That's not that old. I have family recipes way older than that so it's weird that hasn't come up. Also it's pretty salient, but just in case to anyone wondering, the title means "Practical Cookbook".
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Aug 1, 2019 00:38
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Xiahou Dun posted:Huh. That's not that old. I have family recipes way older than that so it's weird that hasn't come up. I assure you I am very practical when I Koch a buch, thank you e: also hi, this is the best thread and I enjoy reading about ancient ketchups
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Aug 1, 2019 04:10
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I was assuming the umlaut got lost somewhere in the journey to the thread lol.
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Aug 1, 2019 04:18
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chitoryu12 posted:
This sounds dope as hell: I guess one should assume they used white wine vinegar?
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Aug 1, 2019 06:57
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Does it actually taste like walnuts?
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Aug 1, 2019 11:30
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packetmantis posted:Does it actually taste like walnuts? I've made walnut ketchup and the answer is kind of but not how you expect
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Aug 1, 2019 19:26
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Also, I made that milk punch and it's amazing! I seriously recommend that you try it because it tastes simply like nothing else. The Batavia arrack, port, black tea, and creamy texture of the whey proteins all combine into something entirely unlike what you may be expecting, and the clarity of the liquid almost makes you think you're about to get some kind of juice before the flavor and texture hits you.quote:1 cup (235ml) whole milk I used coffee filters over a mesh strainer because I didn't wait long enough before straining, so the curds hadn't separated sufficiently. It greatly reduced the volume but worked well for getting a pure, creamy liquid.
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Aug 5, 2019 20:22
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chitoryu12 posted:
Do you get to drink recreation 1870s beers in the saloon? If so, that sounds rad.
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Aug 15, 2019 05:37
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Pontius Pilate posted:Do you get to drink recreation 1870s beers in the saloon? If so, that sounds rad. Unfortunately no, but a nearby bar had a kellerbier on tap, which is what would have been sold around the time!
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Aug 15, 2019 13:18
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If any of you homebrew and want to try older recipes, check out Ron Pattison's blog, Shut Up About Barclay Perkins: http://barclayperkins.blogspot.com He posts historic recipes fairly often.
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Aug 15, 2019 21:33
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skrapp mettle posted:If any of you homebrew and want to try older recipes, check out Ron Pattison's blog, Shut Up About Barclay Perkins: http://barclayperkins.blogspot.com He posts historic recipes fairly often. His blog and books are great resources. I'd also recommend Bronzed Brews by Peter Symons for a historical beer and brewing book with an Australian focus.
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Aug 19, 2019 05:53
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CleverHans posted:This sounds dope as hell: I guess one should assume they used white wine vinegar? Might also be malt, or apple cider, thinking of different typical boozes for different regions of Germany.
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Aug 19, 2019 09:02
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chitoryu12 posted:Also, I made that milk punch and it's amazing! I seriously recommend that you try it because it tastes simply like nothing else. The Batavia arrack, port, black tea, and creamy texture of the whey proteins all combine into something entirely unlike what you may be expecting, and the clarity of the liquid almost makes you think you're about to get some kind of juice before the flavor and texture hits you. I've seen a few cocktails that start with a milk punch like this and it sounds like just the sort of thing I want to try. Where did you even get Batavia Arrack from?
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Aug 19, 2019 17:59
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CzarChasm posted:I've seen a few cocktails that start with a milk punch like this and it sounds like just the sort of thing I want to try. Where did you even get Batavia Arrack from? I found it at a liquor store in Astoria in NYC. Total Wine and other stores with an excellent international selection have your highest chance of getting it, but it's a toss-up depending on where you are.
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Aug 19, 2019 18:11
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Pontius Pilate posted:Do you get to drink recreation 1870s beers in the saloon? If so, that sounds rad. No booze. But it's a fun tour. When I did the tour I went to McSorley's straight afterwards https://mcsorleysoldalehouse.nyc/
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Aug 20, 2019 15:53
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CzarChasm posted:I've seen a few cocktails that start with a milk punch like this and it sounds like just the sort of thing I want to try. Where did you even get Batavia Arrack from? If you're in Chicago I know the larger Binny's will have a few options as well! As I'm sure you know, make sure it's not the anise version from Turkey.
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Aug 20, 2019 16:30
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This is the brand to look for:
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Aug 20, 2019 16:47
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chitoryu12 posted:This is the brand to look for: I don’t suppose anyone has a source in the UK, or a good substitute? Google seems to suggest that everyone either is out of stock or wants £35+ for it, which seems rather steep.
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Aug 20, 2019 17:06
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Vindolanda posted:I don’t suppose anyone has a source in the UK, or a good substitute? Google seems to suggest that everyone either is out of stock or wants £35+ for it, which seems rather steep. That's a pretty normal price. It can be $30-40 depending on your location in the US because it's a niche product that they're the only real supplier for overseas. The only proper substitute is a different brand of Batavia arrack due to its unique flavor (a sort of spicy, smoky, funky cross between rum and tequila is the best way to describe it), which is going to be way harder to find than Van Oosten.
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Aug 20, 2019 17:44
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chitoryu12 posted:That's a pretty normal price. It can be $30-40 depending on your location in the US because it's a niche product that they're the only real supplier for overseas. The only proper substitute is a different brand of Batavia arrack due to its unique flavor (a sort of spicy, smoky, funky cross between rum and tequila is the best way to describe it), which is going to be way harder to find than Van Oosten. Fair, I was seeing it for $29.99 as in the link below and thought that was normal for the US. https://www.warehousewinesandspirits.com/spirits/Batavia-Arrack-Van-Oosten-w6620197jz That’s only £25 or so and puts it in line with Goslings or Mount Gay rum, the only correct rum punch ingredients.
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Aug 22, 2019 12:15
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Mount Gay Eclipse is absolutely my go-to for rum punches.
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Aug 24, 2019 06:44
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'Take a shot of sweet smooth gay' is a criminally underused phrase.
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Aug 24, 2019 07:51
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Wahey! A Cook Back In Time is available legally on youtube! https://www.youtube.com/watch?v=cb2X9QXhdvI This one's all about roman cooking. Absolute History is a pro subscribe, they are licensing a ton of good documentaries and putting them on Youtube. I wonder if that's a sustainable business model.
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Aug 27, 2019 19:24
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I've decided that my next historic recipe is going to be a medieval pottage. This is a simple stew made from grain (usually oats and/or barley, supplemented with legumes and peas in lean times) and whatever vegetables and locally foraged herbs you had, with some meat and cheese if you had it. Along with bread, this was the staple food of medieval Europe. My goal is to make a sort of "lucky peasant's pottage", reflecting something a farmer would have made if he was having a good day. The only problem is that these were usually made without a recipe at all, with the written down pottage recipes being the food for nobles and full of meat and spice mixtures. This means I'm going to have to rely a lot on taste and texture to make sure it's thickened enough and seasoned correctly.
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Sep 13, 2019 20:46
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A few weeks ago I had a mostly-full bottle of wine I'd bought for cooking with, and no real plans for it, so I decided to use it to make a rosemary hippocras, a kind of medieval spiced wine. Here you can see my (decidedly non-medieval!) ingredients, with the exception of the rosemary. The recipe I'm using here comes from Peter Brears' Cooking and Dining in Tudor and Early Stuart England, and is a slightly adapted version of the medieval original. Modern spices are stronger than what would have been available in a medieval kitchen, and following the original quantities apparently produces something rather undrinkable, so the quantities have been cut slightly.   This is the hippocras before and after spending a few days in the fridge to infuse and settle.  Here's the finished hippocras, having been strained through some muslin (apologies for my lovely photography). By this point, a lot of the rosemary flavour has faded, but it's developed into a sort of background floral flavour. This is kind of an easy comparison, but it reminds me of a Sauternes. Unlike mulled wine, it's not heated at any point so it retains all of its alcohol content, and it's considerably less sweet (though still fairly sweet), which makes for a much more refreshing drink. This apparantly used to be served before the main meal instead of after, as sweet wines are nowadays, and I could see that working. Anyway, it went down well enough with my grandmother that she asked me to make a bottle or two for her birthday. I'm definitely going to be making the rosemary hippocras again, but I might try cutting the infusing time to see if the rosemary flavour comes through stronger, and maybe try a different recipe. We've still got a few roses in our garden, so I might try a rose hippocras. chitoryu12 posted:I've decided that my next historic recipe is going to be a medieval pottage. This is a simple stew made from grain (usually oats and/or barley, supplemented with legumes and peas in lean times) and whatever vegetables and locally foraged herbs you had, with some meat and cheese if you had it. Along with bread, this was the staple food of medieval Europe. That sounds cool! A thick grain-based stew sounds pretty good now that we're heading into autumn. Out of curiosity, apart from the ones you listed, what sort of flavourings would a medieval farmer have had access to? Spices seem like they were too distinctive of upper-class cooking to have been widely available, but do you know what sort of access they would have had to sweeteners, vinegar, and so forth?
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Sep 23, 2019 19:02
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I bought some long pepper because it came up in the Roman history thread. It’s a relative of black pepper. It’s delicious on avocado toast.
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Sep 27, 2019 09:26
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Isn't a grain-based stew just oatmeal, or does it have more water?
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Sep 27, 2019 11:20
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packetmantis posted:Isn't a grain-based stew just oatmeal, or does it have more water? Oatmeal is just that: oats. Sounds like the pottages can use a variety of grains and can have a variety of other tasty additions. I would guess the texture is a little on the looser side from thick oatmeal. If you thin it out further it turns into gruel, which you may know from such great hits as: "keeping vast swaths of humanity from starving to death for thousands of years".
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Sep 27, 2019 19:53
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CleverHans posted:Oatmeal is just that: oats. Sounds like the pottages can use a variety of grains and can have a variety of other tasty additions. For most of the Middle Ages for most people `whatever you had on hand' was overwhelmingly wheat, barley, oats, rye, or some mixture of one or more of the above. The exact kinds of grain you were likely to have, how much you were likely to have, and what else you might have in addition to them varied by region and time. Broadly speaking, before the Black Death (which created a huge labour shortage and therefore caused massive changes in European economics, patterns of land use and animal husbandry, and consequently in typical diet) unless you were a well-off member of the gentry (and 99% of people were not) then by far most of your calories (80% or more, depending on where you were and how well off you were) came from grain, with oats and rye being more common for most peasants than wheat or barley, and wheat disproportionately being consumed by the well-off. Most of the non-grain calories would come from veg grown in your own garden: onions, cabbage, and that kind of thing. Consumption of other stuff---fish, poultry, and so on, would depend a lot of where you lived. In most of England, for example, the majority of your entire household's consumption of meat would likely consist of two sides of pork per year (and the hog you got them from would be much smaller than a modern commercially-farmed hog). In the later Middle Ages you were more likely to get more desirable grains (e.g. wheat), you were more likely to consume some of it as ale or bread, and you were more likely to have access to more meat. Starting near the end of the Middle Ages (roughly the mid 14th Century, but depending again on where you were) you might have access to a butcher, and be able to trade for meat as well as offal and bones, and start making what I think most people imagine as Medieaval peasant stew, and at some point in here the usage of `pottage' shifted away from `whatever you have, boiled until you can swallow it' and into the sort of rustic soup thing that it is generally taken to mean today.
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Sep 28, 2019 10:11
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Oatmeal with meat. Oatmeat.
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Sep 28, 2019 10:57
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Could one make a meatmeal?
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Sep 28, 2019 11:09
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RandomPauI posted:Could one make a meatmeal? Bonemeal and bloodmeal are both fertilisers.
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Sep 28, 2019 11:59
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packetmantis posted:Oatmeal with meat. Oatmeat.
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Sep 28, 2019 16:53
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Folks were talking about walnut sauces/ketchups before and they were actually attempts to recreate fish sauce by people who couldn't afford it, since it was literally the most valuable trade commodity on earth at the time.
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Oct 2, 2019 02:46
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